"Error, try again..." The slightly harsh voice of the system kept ringing in Chu Yunfeng's ears.

Chu Yunfeng had already begun to automatically block the sound of the system at this moment. After the failure, he continued to summarize, then continued to return to the previous screen and restarted production.

Just the action of pouring egg liquid took Chu Yunfeng 3 hours to reach the required level. Even though these 3 hours were short, Chu Yunfeng had done it more than 3,000 times.

The second most difficult part is that when the hand spoon is constantly drawing circles, the egg liquid needs to be evenly separated, and the size requirements for the fried eggs are also very strict.

It can be summed up in 16 words: not too big, not too small, not too much, not too little.

After the egg liquid is put into the pot, if the hand spoon is turned too slowly, the fried eggs will be very large, so the hand speed required is very fast.

The technique is also very important. You need to find the place where the egg liquid gathers more after being put into the pot, and be sure to disperse them, so that the fried eggs will have a lot of broken eggs but also be very small.

"Error, error exceeds 10%, try again."

The minced eggs fried by Chu Yunfeng are uneven in size, and the system requires that the proportion of minced eggs of the same size must reach 95%, even if it is less than 1%.

"Error, error exceeds 3%, try again."

Slowly, Chu Yunfeng began to master the trick, and the errors began to become less and less. Finally, he completed this step after 5 hours.

There is only one last step left, and this is also the most critical step, which is to control the heat of the omelette.

When the egg liquid is dispersed and all the eggs are minced in the pot, the eggs are now cooked and ready to eat.

But at this time, the egg has just been fried, and its color is only light yellow. It needs to be fried until golden brown, so that it can fully bring out the aroma.

The key to this step is the heat. The frying time should not be too long or too short.

If the time is too long, the eggs will be too old and even fried; if the time is too short, the eggs will be too tender and lack taste and aroma.

This will test a chef's mastery of temperature control and heat.

"Error, error exceeds 2 seconds, try again."

Sure enough, Chu Yunfeng overfried the eggs from the beginning and was judged by the system to be much older.

Keep going, keep going….

Chu Yunfeng is not discouraged or distressed. Every failure will stimulate his potential and fighting spirit. Instead, he is eager to fail more often so that he can improve.

Compared with when he was making manuscripts, Chu Yunfeng has improved a lot and matured a lot.

After the first failure, I was mostly cursed and confused, but now I am more aware and motivated.

It was after countless failures that I realized the true meaning of being a chef, the joy of cooking.

After 3 hours, Chu Yunfeng finally perfected this production method.

Things like fire also require a long-term accumulation of experience. Chu Yunfeng was able to gain enlightenment in a short period of time, and it was indispensable for such abnormal training in the system.

Being able to start over immediately after making a mistake, and still going back to the time before the mistake, is simply a ridiculous bug.

I wonder which chef can do this when learning? After making a mistake, trying to start over again is very time-consuming and also consumes a lot of ingredients.

Techniques that take others a month to master, Chu Yunfeng can master in one day, and his techniques are more precise and skillful than others.

Next is the time to add the rice. After the rice is placed in the pot, you need to press it with a hand spoon to break it all up. During the pressing process, you also need to keep shaking the hand spoon.

When making this step, you need to pick up the pot and place it on the edge of the stove to temporarily stop heating.

After the rice is pressed and dispersed, pour the egg liquid from another bowl onto the rice, so that the egg liquid fully adheres to the rice, then pour a little linseed oil on it, and finally start stir-frying quickly.

In this way, every grain of rice will be covered with egg liquid, as if it is covered with a yellow coat.

Flaxseed oil adheres to the fresh egg liquid. When the egg liquid matures, it can lock it on itself, retaining more of the effective ingredients of linseed oil during the heating process.

"Wrong, wrong method, try again."

After pouring the egg liquid, you need to use a new stir-frying method, which is to stir the spoon, so that the egg liquid attached to the rice grains can mature quickly, thereby achieving the golden effect of the grains.

The most difficult part of this step is the spoon-bumping. This is Chu Yunfeng’s first time practicing the spoon-bumping, and he has encountered many problems.

Although the skill level is already at the elementary level and I have some understanding of the tilting spoon, I found out during actual operation that it is not that simple.

After the second bowl of egg liquid is put into the pot, it will be directly attached to the rice. It needs to be matured by the pot gas, so that the mature egg liquid will be soft, tender and fragrant.

Therefore, the technique used is a small turning spoon. The function of the small turning spoon is to quickly heat the ingredients in the pot evenly. After each push, the arc of pull back is not large, unlike the large turning spoon, which can directly turn over one side.

But as soon as Chu Yunfeng got started, he turned the ingredients in the pot directly over his head. The second time he turned over the ingredients, it was all because of excessive force.

"Mistake..., try again."

After several failures, Chu Yunfeng reduced his intensity, but the ingredients could not be turned up at all in the pot. They turned up a little, and then fell straight down again.

"Mistake..., try again."

After dozens of failures, Chu Yunfeng still took the ingredients out of the pot, but less frequently than before.

However, there are still some shortcomings in the technique, especially when pushing the pot with the left hand and the spoon with the right hand.

It is really difficult to control the coordination and balance between push, release, and retraction in a moment. This is true for many chefs who are just starting to learn how to use the spoon, and Chu Yunfeng is no exception.

There are several techniques for turning the spoon, but just this small spoon turning made Chu Yunfeng suffer a lot.

Chu Yunfeng had no idea how much time it took him to master this little Dianshao's skills. Anyway, if he made a mistake, he would just start over.

Bit by bit, coordination, cooperation, balance, slowly look for the tacit understanding among these skills.

The time recorded by the system is unmistakable. It took Chu Yunfeng more than 3 days to meet the system requirements on the small turning spoon.

Xiaodian spoon only heats the egg liquid added later until it matures, making it light yellow and soft.

At the same time, let the rice and two different kinds of eggs mix with each other, so that every grain of rice can be covered with this soft and tender egg liquid.

After this step is completed, only the last step is left, which is to sprinkle with chopped green onion.

After sprinkling the chopped green onions, the skill you need to use is a large turning spoon. You need to turn the ingredients in the pot thoroughly. After turning several times in a row, you can take it out of the pot.

After you have experience with small turning spoons, large turning spoons will be relatively simple, but only relatively speaking.

It took Chu Yunfeng a day to master this process. When he flipped the ingredients in the pot upwards, a long golden river rushed up.

Then it stayed in the air for about 1 second and fell back into the pot again.
Chapter completed!